Malaysian Chicken Curry

I have been asked by quite a few friends lately for this recipe.  When I was growing up my mom had a dear family friend from Singapore.  Her mother made this for her and it was her favorite comfort food.  She showed me how to make it when I was about 10 years old and I make it often as it has turned into one of my favorite comfort foods.

This recipe is quick and very adaptable to what you have on hand.
The most traditional way to use it is with one whole chicken broken down into pieces.
You can also use only thighs, only leg meat or breasts.  Pork tenderloin cut into pieces work very well also.   For the purposes of ease and simplicity I have scaled down the ingredients necessary.  The optional items are for heat and more flavor layers in the curry, add all or some if you have them on hand.      

Serves 4-6

2 lbs Boneless Chicken Breast cut cross ways into strips
7 Medium Potatoes peeled and quartered
1 Cup soy sauce
3 Tbs Chili Powder
4 Cloves Garlic crushed
1/2 Bunch Cilantro Chopped
2 Tbs cooking oil

2 Tbs Chili Garlic Sauce        (Optional)
1/2 Tbs Cumin            (Optional)
1/2 Tsp Red Chili Flake        (Optional)
1/2 Tsp Turmeric              (Optional)
1/4 Tsp Cinnamon             (Optional)
I can Coconut Milk            (Optional)

In a bowl combine dry spices, garlic and soy sauce.  Adjust according to taste, don’t worry if it’s too salty as it will be diluted with water later.  Add Chicken, toss to coat and let marinade for 10 min.  In a stockpot heat the oil and add the chicken.  Stir and brown Chicken for about 4 min on high heat.  Add enough water to almost cover the Chicken (Add coconut milk now if using).  Bring to a boil, add potatoes and reduce to simmer.  Cover and cook on simmer until potatoes can be easily pierced with a knife, about 30 min.  Serve over rice garnished with Cilantro.